Thanks for the replies folx... I thought I should add some more info:
These Mushies fruited after a period of around freezing temperatures, so they are a real winter mushroom and I thought perhaps that is why they were not growing indoors at room temperature.
the wood "cores" were actually from the layers just below the bark and -for the most part- running along the grain of the wood coz it seemed to me thats most likely where the mycelia would be growing, following the plants vascular tissue.
We opened the bark, and using an alcohol dipped and flamed metal tube, hammered it in a few centimeters then withdrew the core, then knocked it out with a similarly strerilized dowel into a new plastic sandwichbag that was kept clean. So, I was fairly confident that I had controlled all the variables I could to avoid contamination.
Any way, the MAJOR up date is that now that I have been inoculating my attempted coffee grounds cultures using wood with visible mycelia, I CAN see white mycelia beginning to spread thru the bag.
SO, should I shake it to spread it, or is that only if you are producing spawn?
the technique I am following is described here:
www.shiitake.de/eng/an_intro/an_kaffee/hauptteil_an_kaffee.html
The heat of the coffee making is apparently sufficient to sterilize the coffee, and I read somewhere recently that Pluerotus [oyster mushroom] produces antibiotics that inhibit potential competing organisms.
well, I shall get pics and if my daughter lets me near the computer, shall try to upload them here.
Thanks again and stay tuned,
Wumpsdad